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German Sauerkraut and Potato Casserole


  • Serves 6
  • Cooks in 21 mins (20m prep + 1m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Sauerkraut, potatoes

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 375°F (190°C).
  2. 2.In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
  3. 3.Add the chopped onion and minced garlic to the skillet with the bacon fat. Cook until the onion is translucent and fragrant.
  4. 4.Add the sauerkraut to the skillet and cook for 5 minutes, stirring occasionally.
  5. 5.In a greased casserole dish, layer half of the sliced potatoes. Season with salt, pepper, and caraway seeds if desired.
  6. 6.Spread half of the sauerkraut mixture over the potatoes.
  7. 7.Repeat the layers with the remaining potatoes and sauerkraut mixture.
  8. 8.Pour the chicken broth over the casserole.
  9. 9.Cover the casserole dish with foil and bake for 45 minutes.
  10. 10.Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
  11. 11.Serve the casserole hot, topped with crispy bacon, a dollop of sour cream, and a sprinkle of fresh parsley.

lightbulb_outline Tips

  • chevron_rightFor a vegetarian version, you can omit the bacon and use vegetable broth instead of chicken broth.
  • chevron_rightIf you prefer a creamier casserole, you can add an extra dollop of sour cream before serving.
  • chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.